WARM MARINATED OLIVES
Steps:
- Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine.
- Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.
MARINATED OLIVES
Our son often made these olives for holiday get-togethers. They are simple to make and add a little zest to the other offerings on the buffet table. -Marguerite Shaeffer, Sewell, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 4 cups.
Number Of Ingredients 10
Steps:
- Place olives in a bowl. Combine the remaining ingredients; pour over olives and stir. Cover and refrigerate for 1-2 days before serving, stirring several times each day. , Olives may be refrigerated for 2 weeks. Serve with a slotted spoon.
Nutrition Facts : Calories 98 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 572mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
MARINATED OLIVES WITH ROSEMARY, RED CHILI, ORANGE AND PAPRIKA
Steps:
- Combine garlic cloves, fresh rosemary, orange slices, red chili flakes, paprika, and extra- virgin olive oil in a saucepan and set over low heat. Slowly warm up to infuse the oil and soften the garlic - do not let it fry. Once hot, about 5 minutes, pour in olives and steep until cool. Serve at room temperature.
MARINATED CHILLI OLIVES
Perfect as part of an anti-pasto or for when the sun sinks behind the yard arm! Dead easy to make and extremey good. Cooking time does not include marinating time.
Provided by Kate in Katoomba
Categories Vegetable
Time 13m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place the cumin seeds in a small frying pan over low heat and toast for 2 minutes, until fragrant and slightly golden.
- Place all the ingredients in a bowl or jar and marinate covered, for 3 hours or overnight if possible.
Nutrition Facts : Calories 165.6, Fat 17.8, SaturatedFat 2.4, Sodium 381.5, Carbohydrate 2.5, Fiber 1.2, Sugar 0.4, Protein 0.6
OLIVES MARINATED IN CHILLI, BASIL AND GARLIC
Make and share this Olives Marinated in Chilli, Basil and Garlic recipe from Food.com.
Provided by katew
Categories Vegetable
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Finely chop garlic,chilli and basil.
- Mix these ingredients with olives, mustard seeds and oil
- Store in sealed jar and keep in fridge.
Nutrition Facts : Calories 89.5, Fat 8.6, SaturatedFat 1.1, Sodium 297.2, Carbohydrate 3.5, Fiber 1.5, Sugar 0.3, Protein 0.8
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- Pour all the in-brine olives into a big colander set in your kitchen sink. Run hot – and I mean hot - water all over the olives for a minute or so. Turn off the hot water and shake the colander to remove as much water as you can.
- Put all the marinade’s ingredients into a microwave-proof bowl. Stir well, then place the bowl in the microwave and microwave it for two minutes. After that, give the marinade a really good stir, then microwave it again for another two minutes. This heating will rapidly pull out all the marinade’s flavors. Also, the marinade is now going to be pretty hot. Good, that’s ideal. That heat means it’s going to get into the olives - quickly.
- Pour all the hot marinade over the dry olives in the mixing bowl and give the whole lot a thorough, but gentle stir. And I mean gentle. Stir it just enough so that all the olives get coated – inside and out – with the marinade. Done.
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